Delicious Meals In 30 Minutes (part 1) - Japanese Style Fondue

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Japanese Style Fondue

Ingredients

·         400g rump steak

·         250g tofu

·         250g shiitake mushrooms

·         Low-cal cooking spray

·         A bunch of spring onions, chopped

·         200ml sukiyaki sauce

·         300ml beef stock

·         100g mangetout, halved

·         75g canned bamboo shoots, drained

·         225g baby spinach leaves

·         2 x 150g packets of ready cooked udon noodles

Recipe

·         Trim and discard any fat from the steak and cut it into thin strips. Cut the tofu into bite-size rectangles. Place both on a large plate.

·         Remove the stalks from the mushrooms (but do not discard them) and cut a cross into the cap of the mushrooms to help them cook.

·         Heat the wok or fondue bowl and spray with cooking spray. Gently fry the spring onions for 2 mins. Add the sukiyaki sauce, stock and 125ml boiling water. Bring to a gentle simmer.

·         Add ½ the vegetables (including the mushroom stalks) and noodles, and simmer gently for 5 mins. Let each person cook some meat and tofu in the simmering stock, using wooden skewers or fondue forks. Once cooked, they can transfer it to their bowls with some veg and noodles.

·         When ½ the meat has been used up, add the rest of the veg and simmer as in step 4. To finish, pour the remaining enriched stock into everyone’s bowls and serve it as a soup. To make a vegetarian fondue, add another 250g tofu to replace the beef and use vegetable stock.

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Ideally, people will sit round the table and cook their own food, fondue-style, for this dish.

 
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